Wild Mushroom and Truffle Risotto

I have a confession to make. I am obsessed with the flavor of truffle. Not the chocolatey sort, but the fungus. I love truffle fries, truffle popcorn, truffle mac n’ cheese, you name it. A couple of years ago, I had a delicious truffled risotto at a restaurant in Houston, and I was determined to recreate it at home. Well, according to my husband and my sister, I succeeded! This recipe takes a little bit of time, but trust me it is so worth it!

Ingredients:

1 oz. dried wild mushrooms (I like the mixed variety with porcini, chantarelle, and morel)

1 cup baby bella mushrooms or button mushrooms (chopped)

2 cups arborio rice

1 small onion chopped

1/4 cup dry white wine

4 cups chicken stock (you can use vegetable stock as well)

1/2 cup grated parmigiano reggiano

2 Tbsp butter

1 Tbsp Extra Virgin Olive oil

1 tsp Truffle Oil

1 Tsp Herb de Provence

Salt/Pepper

Method:

Start with a heavy bottomed pot or pan for the risotto. I use an enameled cast iron pan by Le Creuset. Also, you will need a sauce pan with your stock simmering on another burner. To prepare the dried mushrooms, you will need to put them in a bowl, and cover with hot water for 15 minutes until the mushrooms have softened. Don’t throw the mushroom water out. You can use this to add flavor to your risotto during the cooking process.

First saute chopped onion in olive oil and butter until the onion has softened and become translucent. Next, add the arborio rice and stir constantly until the rice is covered with oil. Then add the wine and stir until all of the liquid has evaporated.

Slowly add your simmering stock one or two ladles at a time, while mixing the rice. When the liquid begins to evaporate, that is when you need to add another ladle of stock. Halfway through this process, add your chopped wild mushrooms and chopped baby bella mushrooms. Also, season with the herb de provence, salt and pepper to taste. Then continue to add stock until all of the stock is used.

If you want to add more mushroom flavor, you can use the reserved liquid from the wild mushrooms to stir into the rice. You will know when the risotto is cooked properly when it has a thick, creamy consistency and the rice is al dente. Remove from the heat, and add 1 tsp of the truffle oil and 1/2 cup of grated parmesan. If you like a stronger truffle flavor, you can add more truffle oil, but be careful because it is potent! Garnish with chopped parsley or cilantro and serve with a side of lemon.

Enjoy!